Daly’s Fish & Seafood Christmas Party Recipe Ideas
5-7 rashers streaky bacon
150 g pack raw king prawns
25 g (1oz) butter
1 tbsp. chopped fresh chives
Slice each bacon rasher in half length ways, then in half width ways. Wrap a bacon strip around the middle of each raw prawn.
Heat butter in a large frying pan. Add prawns and cook for 3 – 5min until prawns are bright pink and bacon is cooked.
Season well with freshly ground black pepper and sprinkle over chives.
Serve immediately with cocktail sticks.
Top tip – Get ahead: Complete to end of step 1 up to 4hrs ahead. Keep covered in fridge. Complete recipe to serve
Quick Smoked Salmon Pâté
200g (7 oz) canned cannellini beans, drained
2 tablespoons chopped fresh herbs, such as chervil, dill and parsley
Juice of ½ lemon
200g (7 oz) smoked salmon trimmings
Salt and black pepper
Blend the beans, herbs, lemon juice and salmon in a food processor or with a hand-held mixer until it is really smooth. Add salt and black pepper to taste, then transfer the pâté to a serving dish and chill for 30 minutes-1 hour. Serve it with brown toast, crackers or crudités. The pâté is best eaten very fresh.
To serve: brown toast, crackers or crudités
Smoked Salmon on Baked Potato Skins
4 small baking potatoes
2 tablespoons olive oil
Salt and pepper
65g smoked salmon trimmings
1 tablespoon lemon juice
80g Greek yoghurt
2 tablespoons chopped fresh dill
1 tablespoon capers
Extra dill for garnish
Preheat the oven to 200 C / Gas 6.
Brush the potatoes with some of the olive oil. Sprinkle with salt. Bake in the preheated oven for 1 hour, or until cooked through.
Once cool enough to handle, cut the potatoes in half lengthways. Scoop out the flesh, leaving a bit on the skins. Set the flesh aside for another use (great for soups, pie toppings or fish cakes). Cut the hollowed out halves in half again.
In a frying pan, melt the butter together with the olive oil. Add the salt and pepper. Once melted, brush this mixture on the potato skins. Return to the oven on a baking tray and bake for 12-15 minutes until golden. Let cool slightly before filling.
Sprinkle the salmon with lemon juice. Mix together the yoghurt, capers, dill and salmon. Spoon a dollop of this filling over each potato skin. Garnish with dill fronds and serve.